Esperanto speakers share food culture online

Recently, Esperanto speakers from China, Italy, and France shared stories about their local delicacies over a webinar on cross-regional and cross-cultural communication.

The webinar, jointly organized by the All-China Esperanto League, the Italian Esperanto Federation, and Espéranto-France, aimed to hold a dialogue on the charms and cultural connotations of traditional delicacies in different countries during their innovative and localized development. Seventy Esperanto speakers from different countries joined the online event.

Shi Xueqin, a culinary expert from Zhenjiang, China's Jiangsu province, introduced the folklore behind the Guogai Noodle, how the traditions around the special cuisine have been passed down, and how it is made today as a dish known as one of the three weird foods in Zhenjiang. Wang Minhao, honorary president of Shanghai Esperanto Association, shared the characteristics and classic dishes of authentic Shanghai cuisine. 

Wang Shanshan, an Esperanto speaker working at CGTN in Beijing, discussed the differences between Chinese and Western coffee. Zhang Zhicheng, an Esperanto speaker from Guangzhou, China's Guangdong province, talked about Cantonese food habits and characteristics, and recommended some classic Cantonese restaurants in Guangzhou. Brazilian journalist Rafael showed a video shot at the China International Import Expo about the making of steamed buns, delicious noodles, and a coffee machine.

Tina from Turin, Italy, introduced the iconic drink of Turin named bicerin – a hot drink served in winter made from espresso, chocolate, and cream – which means "little cup" in Piedmontese. Vito Tomillo, an Italian Esperanto speaker, talked about the large variety of cooking methods of Italian food, and the similarities of Italian and Chinese food cultures. Marko Ĵiro, an Esperanto speaker from Paris, France, talked how to make a chocolate cake and shared his own recipe.